II USB 
file milk be given too cold, it is apt to caufe the calf to 
jiurge. When this is the cafe,-a little rennet may be put 
In the milk. If, on the contrary, the calf is bound, 
ttiutton-brotli is a very good and fafe thing to put into 
the milk. From a gallon to a gallon and a half of milk 
i ier day will keep a calf well till it be thirteen weeks old. 
it may then be fupported without milk, by giving it hay 
end a little wheat-bran once a-day, with about a pint 
of oats. The oats will be found of great fervice as loon 
As the calf is capable of eating them. The bran and oats 
lhould be given about mid-day; the milk in equal por¬ 
tions, at eight o’clock in the morning and four in the 
afternoon. But, whatever hours are fet apart for feeding 
the calves, it is proper to adhere to thole particular 
times, as regularity is of more confequence than is com¬ 
monly fuppofed. If calves go but an hour or two be¬ 
yond their ufual time of feeding, they are uneal'y, and 
pine for food. 
Li cafes where the calf is fuffered to fuck the mother, 
it Ihpuld have the firft of the milk, the reft being after¬ 
wards milked. It will thus have the thinneft part, which 
is the leait liable to injure it by producing a fcouring. 
Great care liiould be taken to prevent this diforder, which 
is apt to follow from fucking Itale-milched cows, or when 
taken from fucking, and put upon other food. When 
however this happens, the beft remedy is probably that 
of boiling pounded chalk, in the proportion of half a 
pound or more to four quarts of water, adding a couple 
of ounces of the ihavings of hartlhorn, with a quarter of 
an ounce of bruifed calfia, for a few minutes, and then 
Braining off the liquid, which may be given with the 
milk or other food, fuitably warm, to the quantity of 
from half a pint to a pint, once or twice a-day, accord¬ 
ing to circumftances. In tliefe cafes the calves fliould 
always be kept dry and warm under ihelter from wet. If 
other materials he neceffary to 'be mixed with the milk, 
v.-heaten-flour will probably be found the beft. 
From the in creating value of milk, great attention has 
lately been bellbwed in endeavouring to difeover fubfii- 
tutes, that may anfwer the purpofe without that valuable 
food, as by fuch means a greater number of calves might 
be reared ; which would certainly be of vaft importance 
to the farmer, as well as in other points of view. Vari¬ 
ous experiments have been made, but without any very 
complete fuccefs. A method recommended by the duke 
of Northumberland was found to fucce-ed in his trials, 
and by thole of others lince. It is by preparing fkimmed- 
milkwith other ingredients,To as to anfvv.er the purpofe as 
where new milk is given, at about one-third the expence. 
The fubftances that are made ufe of are treacle and lin- 
feed-oil cake, reduced by the operation of grinding to 
the ftateof almoft an impalpable powder; being employed 
in fuch llight proportions as, exclufive of the milk, to 
come to no more than about fixpence for thirty-two gal¬ 
lons. The manner of preparing it is this: Take one gal¬ 
lon of fkimmed milk, and to about a pint of it add half 
an ounce of common treacle, Burring it until it is well 
mixed; then take one ounce of linfeed-oil cake, finely 
pulverized, and with the hand let it fall gradually, in 
very linall quantities, into the milk, Birring it, in the 
mean time, with a fpoon or ladle, until it be thoroughly 
incorporated ; then let the mixture be put into the other 
part of the milk, and the whole be made nearly as warm 
as new milk when it is firft taken from the cow. In this 
Bate it is fit for ufe. After a time the quantity of oil¬ 
cake powder may be increafed, which fiiould be done as 
occafiou may require, and as the calves become inured to 
the flavour of fuch food. 
The belt time to perform the operation of cafirating 
the calves, is pretty foon after they have been dropped, 
as there is lei's danger from bleeding and inflammation at 
that period than afterwards, when they have attained a 
greater degree of health and vigour. Some advife three 
weeks or a month, but a week or a fortnight at mofl is 
probably much better. In the male calves, the cutter. 
Vex.. X. No. CSe. 
i N D R Y. m 
when expert, after dividing the ferotum, or bag, and fe- 
parating the teflicles, draws out the fpermatic veffels by 
introducing his fore-finger and thumb. It is probable, 
however, that Ample excifion may be-equally effectual, 
and mult always be lefs hazardous. The (paying of the 
female calves, which is frequently performed, is an ope¬ 
ration of greater nicety, and requires more dexterity in 
its management. Such calves as are fpayed are found 
to be more quiet in the paffures, and to fatten more.ex¬ 
peditiously. 
Much care and attention are neceffary, efpecially I si 
the more early weaned, calves, to keep them perfectly 
diy.and warm, as their thriving will in a great meafurc 
depend upon this being effectually done. The following 
advice of a practical writes - , Mr. Basmiffei - , is judicious : 
After the calves have been weaned, efpacially the later 
ones, they fliduld be turned abroad, in the day-time, into 
a linall clofe or orchard near the farm-yard, where there 
is a good bite of grafs ; and, as there is genes - aiiy more 
than osse calf weaned in a feafon, they v/iil each be com¬ 
pany for the other, and become in a fhort time reconciled 
to their lituation. For the firff month or fix weeks, they 
ought every night to be brought out of the meadow, and 
lodged in the pens ; but, after this time they may be left 
in the paffure as well in the night feafon as in the day -. 
and their food may now be lowered by degs - ees, till it be 
at length reduced to Ample water only ; for, when the 
calves get to the age of twelve or fourteen weeks, they 
will no longer inquire the aid of this fuBenance, but be 
able to fatisfy their appetites by grafs. Care, however,. 
muB be taken throughout the hummer that they be fre¬ 
quently fluffed from one paflure to another, in order that 
they may be kept up in good fleih, and enabled to grow 
away with the utmoB celerity. At Michaelmas, or foon af¬ 
ter, they fliould be taken into the yard; and, if they were* 
allowed the indulgence of a linall clofe to themfelves, it 
would be Bill better. And here their taBe muB be grati¬ 
fied with the beft and fweetelt hay that can be procured^ 
with an outlet on a ds - y paBu; - e, where in fine open wea¬ 
ther they may be fuffered to esijoy themfelves ; it would 
redound greatly to their advantage, if, on the approach 
of winter, a Used were to be erefted for them to repole iii 
during the night, and for Ihelter in tempeltuous days. 
So effential are warmth and good living to young animals, 
of evesy denomination, that the care which has beer* 
taken of them in their early life will be manifeff in every 
ftage of their future growth-. Nor is thes - e any Bock 
which will pay better for this cautious management in 
their youth than thole of the cow kind ; for if tliefe are 
Binted in their feed, or carelefsly attended whilB in their 
growing Bate, they will never arrive to that live which 
they would otherwife have done, and confequently the 
iols will be perpetually felt by the farmer who attempts 
to rail’e milch-cows of his own breed, without giving 
them l’ufiicient attendance the firB year. 
Where the fituation of the farm does not admit of ob* 
tabling a market for the veal when fatted, or where the 
Bock is fo confiderable that fuckling and rearing a due 
proportion of the calves is infufficient for the difpofal of 
them, the l'efidue mult be fent to the market lean, and 
the milk employed for the manufacture of barter, or 
cheefe, or both. Where the grafs-lands are of the older 
kinds, and tolerably rich and fertile, butter fliould be 
the principal objeft ; but where they have been more re¬ 
cently converted to the Bate of Iward, and are of a lefs 
rich quality, cheefe may be moB depended upon. It is 
perhaps only under particular circumftances and fitua*- 
tions that the' different methods can be combined with 
profit and convenience. There are, however, fituations 
in which this is effected with great advantage. In York- 
Ihire the dairy-farmers are in the habit of preferring their 
old paftures in their original Bate, as they find the milk 
produced on them churns with more facility, and the 
butter is capable of being kept better than if fuch natu- 
rally-rich grounds were highly improved. In ionic cafes 
4 0 it 
